Ingredients (makes about 12)

  • 150g Buckwheat Flour
  • 1 tbsp Ground Flax Seed
  • Pinch of salt
  • 500ml Dairy Free Milk (We used rice, but almond and coconut work just as well)
  • 1tbsp Vegetable Oil


  1. Sieve the buckwheat flour into a medium bowl then add in ground flax seed and salt to a mixing bowl and stir well.
  2. Whisk in the diary free milk and the vegetable oil and mix to combine. The batter should be a pourable consistency (if the batter is too thin – add some more flour, if too thick add some cold water)
  3. Heat a non-stick pan over a medium-high heat, brush pan with oil.
  4. Add ¼ cup full of batter to the pan and tilt to coat the bottom of the pan evenly.
  5. Cook crepe until it starts to bubble on the top and then turn a golden brown on the bottom, adjust the heat to prevent it sticking and burning. Then flip and let the other side cook for a couple of minutes.
  6. Repeat with remaining batter; keep the cooked crepes warm in the oven or grill.
  7. Serve with a filling of your choice – we went with strawberries and peanut butter!

NB. For extra indulgence top with melted chocolate drizzled over the crepes.